Prep 15 mins
Cook 15 mins
These pastries are traditional for tea in northern England. You can add candied fruit peel to the currants.
- 591.47 ml all-purpose flour
- 2.46 ml salt
- 118.29 ml lard
- 118.29 ml butter
- 1 egg
- 14.79 ml lemon juice
- cold water
- 236.59 ml dried currant
- 29.58 ml soft butter
- 59.14 ml brown sugar
- 0.25 ml nutmeg
- 0.25 ml allspice
- 1 egg, lightly beaten
- granulated sugar
- PASTRY: Mix together flour and salt.
- Cut in lard and butter.
- In measuring cup, mix egg and lemon juice; add cold water to make 1/2 cup liquid; beat with fork.
- Stirring with fork, add enough liquid to flour mixture to make soft, slightly sticky dough.
- Wrap and chill for several hours.
- FILLING: Cover currants with boiling water, let stand 5 minutes, then DRAIN.
- Cream butter with sugar; stir in spices and currants.
- Roll out pastry to about 1/8 inch thickness and cut into 3 1/2 inch rounds.
- Place spoonful of filling (about 2 tsp.) in centre of each, bring up edges of pastry and pinch well to seal.
- Turn over and flatten gently with a rolling pin to make round cakes.
- (Currants should just show below surface.) Place on ungreased baking sheet; brush with egg, and sprinkle with sugar.
- Cut 2 slashes in top of each.
- Bake in 425 F.
- oven for 10 to 15 minutes or until golden brown.
- Makes about 20 pastries.
- Canadian Living Cookbook.
These are just the best homemade eccles cakes I have ever eaten!!!! The pastry is perfect and the filling is spot on. The only thing I did was add a wee bit of fresh lemon zest. I got 20 small ones and 2 large ones from this recipe. I was fortunate to have given to me a package of organic currants. They were lovely and soft...not like the bullets we get in the supermarket. Thank you, Olga for sharing this recipe that I know I will be making again.